Servings: 11 cups
Calories: 168kcal
Ingredients
- 4 cups dried wide egg noodles or gluten-free noodles
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 1 cup onion
- ¾ cup carrots
- ½ cup celery
- 8 cups chicken broth
- 1 teaspoon sea salt
- ¾ teaspoon black pepper
- ½ teaspoon onion powder
- ⅛ teaspoon turmeric
- 1.3 pounds boneless skinless chicken breast
- 3 tablespoons fresh Italian flat-leaf parsley
- 1 tablespoon garlic
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried thyme leaves
Instructions
- Heat the olive oil and butter over medium-high heat in a large soup pot or Dutch oven. Add the onions, carrots, and celery and cook until softened about 3 minutes.
- Add the chicken broth, salt, pepper, onion powder, and turmeric to the pot and stir to combine. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Add the chicken breast and return to a gentle boil for about 15 minutes, until cooked through. Remove the chicken from the pot and set aside. Shred with two forks when cool enough to handle.
- Reduce the heat to low and add the egg noodles, parsley, garlic, thyme, and bay leaves to the soup. Simmer for 10 minutes or until the noodles are al dente.
- Add the shredded chicken back into the pot and stir to combine. Taste and adjust seasonings if needed. Serve hot with crusty bread or crackers.
Video
Notes
- For extra flavor, add 1 teaspoon of smoked paprika to the soup.
- If you are using low-sodium chicken broth, adjust the salt and pepper added to the soup.
- Also, you can substitute boneless, skinless chicken thighs for the breast if desired.
Nutrition
Calories: 168kcal
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